Instant Pot Northern Indian Lamb Curry with Pumpkin (Gosht)
Yield 4 o 6 servings
You can of course adapt this for a stovetop pressure cooker like the Fagor Duo. Just use about 1 2/3 or 1 3/4 cups of water. A multicooker like the Fagor Lux is a straight up swap in for the Instant Pot.
- 3 to 4 tablespoons canola or other neutral oil, divided
- 2 medium-small lamb shoulder steaks (about 12 ounces total), each cut in half along the natural sinews
- 12 to 16 ounces lamb neckbone, cut into 2-inch-thich pieces
- 1 cup chopped yellow onion
- 3 black or green cardamom pods
- 2 cassia or bay leaves
- 1 tablespoon peeled and grated ginger
- 2 teaspoons minced garlic
- 2 tablespoons ground coriander
- 1/2 teaspoon ground turmeric
- 1 cup chopped tomato
- 1 tablespoon tomato paste
- 1 1/2 cups water
- 1 1/2 teaspoons salt, plus more as needed
- 1 pound piece of pumpkin (such as butternut, winter, or kabocha), peeled, seeded and cut into 1-inch pieces
- 1 tablespoon garam masala
- 1/4 cup chopped fresh cilantro
- Use the Saute and More functions on a 6-quart Instant Pot to heat 2 tablespoons of oil until shimmering and Hot. In batches, lightly brown the lamb all over, 2 to 3 minutes. Hold on a plate.
- Turn off the heat, then program to Saute and Normal. Add 1 1/2 to 2 tablespoons of oil, and when hot, add the onion, cardamom and cassia (or bay) leaves. Cook, stirring frequently, until the onion is richly brown, 8 to 10 minutes. Lower the heat, if needed, to coax cooking and avoid burning. When satisfied, add the ginger, garlic, coriander, and turmeric. Stir to combine and cook for 15 to 30 seconds until fragrant.
- Replace the lamb in the Instant Pot, stir, then add the chopped tomato, tomato paste, water, and salt. Lock the lid in place and program to cook on high pressure for 15 minutes. Let depressurize naturally for about 25 minutes before releasing residual pressure. (Or just let it totally depressurize naturally.)
- Skim off some fat or let cool completely and refrigerate overnight to solidify the fat and make its removal easy. Reheat and if the meat is tender to your liking, transfer it to a plate.
- Add the pumpkin and simmer, uncovered, for 15 minutes until just tender. Return the lamb to the pot and cook for 5 to 10 minutes to combine flavors. Let rest 10 minutes before tasting and adding salt, if needed. Transfer to a serving bowl, sprinkle on the garam masala and serve. (Or, stir in the garam masala and serve on individual plates with a sprinkling of cilantro.)
Adapted from Julie Sahni’s Savoring India (Williams Sonoma/Oxmoor House, 2001)
Recipe by Viet World Kitchen at https://www.vietworldkitchen.com/blog/2018/03/instant-pot-indian-lamb-curry-pumpkin-gosht.html